Tuesday, April 10, 2012

Smokey Roast with Mashed Cauliflower

You'll Love the Aroma!

I love dinners in the crock pot! Not only are they easy but they are delicious! This recipe is slightly interesting.. it involves a coffee rub. Yes. A coffee rub for the meat. Its aroma filled the apartment and left me salivating a little bit. Most of the ingredients are staples in your pantry. Try it out!

Prep: 10 minutes
Cook time: on high for 5-6 hours or on low for 7-8 hours
Total: 5.10 - 8.10 hours
Serves: 6


Coffee Spice Rub
2 TBS coffee grounds
1/2 TSP ground chipotle- we grabbed a cajun seasoning instead
1 TSP unsweetened cocoa powder
1/4 TSP cinnamon
1/2 TBS garlic powder
1 TBS dried oregano
1 TBS cumin
1 TSP sea salt

Mix all spice rub ingredients together and set aside

1/2 TBS coconut oil- use more, if needed
2.5 lbs beef chuck roast
1 red onion, halved and sliced
3/4 cup water- I filled just to the bottom of the meat

I had some baby carrots in the fridge so I tossed a handful or so in with the onions


Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! 

Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!  - we rubbed it on the roast the night before and kept it in the fridge overnight

Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat - we did not sear the meat. It went straight from the fridge into the crock pot

Place your sliced onions in the bottom of a slow cooker

Once the roast has been seared, put the roast in the slow cooker on top of the onions

Add the water and cover

Recipe from: everydaypaleo.com

Mashed Cauliflower

Stove Top (ST)
Prep: 5 minutes
Cook time: 20 - 25 minutes
Total: 25 - 30 minutes

Microwave (M)
Prep: 5 minutes 
Cook time: 10 minutes
Total: 15 minutes 


1 head of cauliflower, leaves removed, stem and florets chopped into smaller pieces
1 cup chick stock or broth
1/4 TSP black pepper
2 cloves garlic, mashed 


(ST) Put all ingredients in a medium sized saucepan and bring to a boil 
(M) Put all ingredients in a medium sized microwave safe bowl

(ST) Reduce heat to medium and cover, allow to cook for 15-20 minutes until the cauliflower is tender and easy to mash with a fork
(M) After the cauliflower has cooked for about 10 minutes, check how tender it is by sticking a fork into the cauliflower- if your fork goes right in- it is done

You may need to add more stock if everything dries up and your cauliflower is not yet cooked through

Keep an eye on things as it cooks to see if you need to add some more stock/broth

Once cauliflower is tender and cooked through, pour off any excess stock that remains and set aside

Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the stock/broth that was set aside


-- All the Best

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